Below I share how to make a simple plain focaccia and an optional herbed version.
author’s note
The Best Focaccia Anyone Could Make!
I’ve loved focaccia since childhood. A local bakery used to tuck a warm square beside my favorite creamy potato soup, and that combination stuck with me. The contrast of salty, crisp edges and a soft, olive oil–kissed interior is irresistible. That memory inspired me to refine this recipe at home.
This focaccia is simple: no stand mixer, no kneading required, and no special equipment. Most of the time is hands-off, and the steps are straightforward.
The method is inspired by Sarah Jampel’s viral approach, which I’ve adapted with a few tweaks I prefer.
Easy Focaccia Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Extra-virgin olive oil | Use good-tasting oil. For herbed focaccia, warm it briefly with garlic and herbs, then cool. |
| Warm water | Should feel warm to the touch but not hot. Too-hot water can kill yeast. |
| Yeast (instant or active dry) | Either works. If using active dry, proof until creamy. If no foam appears, use fresh yeast. |
| All-purpose flour | Bread flour yields a chewier crumb, but all-purpose works well. |
| Honey | Sugar can replace honey. Omit for a less sweet dough. |
| Salt + flaky salt | Keep salt in the dough and finish with flaky salt for texture and flavor. |
All About Yeast
Proofing yeast confirms it’s active. Mix yeast, honey, and warm water and wait about 5 minutes. Active yeast will become creamy and foamy. If it doesn’t foam, the yeast may be old, the water too hot, or the environment too cold; start over with fresh yeast.
Quick Tip
Check water temperature by dabbing a drop on your wrist — it should feel warm, not hot or cool.
How To Make This Easy Focaccia Recipe
Tips for great focaccia:
- Chill the dough: Refrigerating overnight slows fermentation and deepens flavor.
- Grease the pan well: Use butter and oil so the base crisps and releases easily.
- No kneading: This is a wet dough — handle it minimally.
- Butter before serving: Brush melted butter on just before serving to soften the top if desired.
Easy Focaccia Recipe Toppings
Classic focaccia is finished with olive oil and herbs. Two options: plain or herbed. My favorite herb blend:
- Olive oil
- Fresh thyme
- Fresh rosemary
- Cracked black pepper
- Minced garlic
Storage
- Focaccia is best the day it’s made, fresh from the oven or used for sandwiches.
- To store, slice and wrap pieces in plastic, then place in a freezer-safe bag. Freeze up to 3 months. Reheat unwrapped on a baking sheet at 300°F (150°C).
More Italian-Style Recipes:
Salads
Italian Salad Recipe
Dinner
Baked Ziti Recipe
Dinner
One Pan Italian Sausage and Veggies
Dinner
Bruschetta Pasta
Easy Focaccia Recipe
Equipment
-
9 x 13-inch baking pan or 13×18-inch pan (half sheet) for thinner focaccia.
Ingredients
- 6 tablespoons olive oil, divided
- 2-1/2 cups warm water (≈110°F)
- 2-1/4 teaspoons instant yeast or active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour
- 1 tablespoon salt
- 3 tablespoons unsalted butter, divided
- Flaky sea salt for topping, optional
- 2 teaspoons minced garlic
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1/4 teaspoon cracked black pepper
Instructions
- Watch the tutorial if helpful. Whisk yeast, honey, and warm water in a medium bowl and let sit 5 minutes until foamy.
- Optional herbed oil: heat 6 tbsp olive oil with garlic, thyme, rosemary, and pepper over low heat for 5–10 minutes until fragrant. Cool completely before using.
- In a large bowl, combine flour and salt. Add the yeast mixture and stir until a shaggy dough forms. Press dough to one side and pour in 4 tbsp plain or cooled herbed oil. With oiled hands, fold the dough twice so it’s coated in oil.
- Cover with plastic wrap and chill 8–24 hours in the fridge. Dough should be bubbly and wobbly after chilling. (To bake sooner, see notes.)
- Grease the pan: rub 1 tbsp softened butter over the pan, spray lightly, then drizzle 1 tbsp oil and spread across the bottom.
- Remove dough from fridge. Using two forks, lift and fold the dough in the bowl four times, then let it slide into the prepared pan. Let it rise uncovered in a warm spot 1.5–3 hours, until it springs back slowly when poked.
- Preheat oven to 450°F (230°C). Lightly oil hands and press dough to fill the pan. Dimple the surface with your fingers. For plain focaccia, drizzle 1 more tablespoon olive oil. Bake until puffed and deeply golden: 20–30 minutes for a half sheet pan, 25–35 minutes for a 9×13. Let rest 10–15 minutes; steam will continue to cook the interior. For herbed focaccia, brush with remaining herbed oil after baking.
- For plain focaccia, just before serving melt the remaining 2 tbsp butter and brush over the top. Sprinkle flaky sea salt if desired. Cut into squares and serve warm. For sandwiches, slice each square in half.
Recipe Notes
Note 1: Use a 9×13-inch pan for thicker focaccia (great for sandwiches) or a 13×18-inch half sheet for thinner focaccia ideal for snacking.
Note 2: Flour measurements vary. A scale gives consistent results. If measuring by cup, spoon flour into the cup and level with a knife.
Note 3: To skip the overnight chill, let the dough rise at room temperature (about 70°F) until doubled, 90–120 minutes, then shape and let rise again before baking.
Storage: Best the day it’s made. To store, slice, wrap in plastic, and freeze in a freezer-safe bag up to 3 months. Reheat unwrapped on a baking sheet at 300°F (150°C).
Nutrition
Nutrition info is an approximation.
Easy Focaccia Recipe FAQs
Yes. Sliced olives, cherry tomatoes, onions, or cheese are delicious added before baking.
All-purpose flour works well; bread flour gives a chewier texture.
Yes. Use about 1 teaspoon dried for each tablespoon fresh, since dried herbs are more concentrated.
Dense focaccia usually results from overworking the dough or not allowing enough rise time. Be gentle and let it proof fully.